Vegan Pad Thai Noodles in Almond Kaffir Sauce

"At a glance, this recipe may seem more complex, but it's not really. Just simple noodles tossed in a yummy Pad Thai-inspired sauce with fresh Thai herbs and chiles." - Ani Phyo, Ani's Raw Food Kitchen

Directions

Ingredients

1⁄3
Yellow Onion, thinly sliced

3
tablespoons
Nama Shoyu

Step 1

NOODLES: To make noodles, marinate onion in Nama Shoyu. Set aside for at least 5 minutes to marinate and soften.

Ingredients

2
Zucchini, green and/ or yellow, julienned

1
Red Bell Pepper, julienned

2
Thai Baby Coconuts, the meat from both

1
cup
Mung Beans, sprouts

2
Thai Red Chiles, seeded and chopped

1⁄3
bunch
Fresh Basil, chiffonade

1⁄3
bunch
Fresh Cilantro

1⁄3
bunch
Fresh Mint, leaves, chopped

Step 2

In a large bowl, combine zucchini, bell pepper, Thai baby coconut meat, and mung bean sprouts. Add marinated onions. Set aside about 2 tablespoons of the Fresh Thai Herbs and about a tablespoon of the red chiles to use as garnish just before serving. Place the rest of the herbs and chiles in with the noodles.

Ingredients

3
tablespoons
Nama Shoyu

2
tablespoons
Fresh Ginger, minced

8
tablespoons
Fresh Squeezed Lime Juice, about 4 limes

2
Kaffir Lime Leaves

1⁄4
cup
Water, as needed

1 1⁄4
cups
Almond Butter

3
tablespoons
Medjool Date, pitted

Step 3

SAUCE: To make sauce, blend ginger, lime juice, Nama Shoyu, dates and lime leaves until smooth. Add almond butter with just enough water as needed to help blend to a thick creamy texture.

Ingredients

1
cup
Mung Beans, sprouts

1⁄3
cup
Sliced Almonds

Step 4

To serve, toss noodles with sauce before serving. Place onto four plates or bowls, and top with toppings. Garnish with herbs and chiles. Serve immediately.

Step 5

Pad Thai will keep for one day. Store noodles, fresh herbs, and toppings separately to keep for two days. Sauce will keep for four to five days in the fridge.